Method Break – Scallion Curls

Ever wonder how nice restaurants get those joyful-looking curled tendrils of scallions?

My mother taught me to slice scallions thus:

If you are right-handed, knife goes left to right in this picture.

Slice lengthwise along the green onion, leaving the base of the onion intact so it’s easier to hold on to. Keep shredding it into ribbons super-thin. Some of it may curl automatically, and if you want to help it a little, you can shock it in a little dish of ice water. Ta-da! Garnish that’s not just cheese.

si mignon!


That’s it. Have fun!

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